These are the best lemon cheesecake cookies you will ever try! They are soft and chewy on the inside with a melt in your mouth cheesecake filling and have the best little crunchy exterior. It truly is a match made in heaven. Once you try it, you will never recover!

Ingredients For Lemon Cheesecake Cookies

Unsalted Butter
Granulated Sugar
Egg
Vanilla Extract
Lemons: This recipe uses both the lemon juice and the lemon zest for extra depth of flavor and and aroma.
All Purpose Flour
Baking soda
Salt
Cream Cheese

How To Make Lemon Cheesecake Cookies?

Cream Cheese Filling: use room temperature cream cheese.
Wet Ingredients: With a whisk, beat butter, and sugar together until fluffy.
Mix dry Ingredients together.
Scooping: Use a 1,5 ounce cookie scoop.
Filling: Use cooled cream cheese balls
Baking: Bake for 12 to 13 minutes, or until the center has puffed up.

Filling Cookies

To fill the cookies without it oozing out the sides of the cookies, it’s important that your filling is thick, doesn’t stick to your fingers and is able to stay in its right shape. It’s very important to chill the cream cheese filling in the freezer while making the cookie dough until ready to be used. Another trick to prevent a sticky filling, is to use a cookie scoop to have a proper and clean filling that will sit perfectly in the centre of the cookies.

Keep in mind that your environment temperature can also have a high effect on how the filling might come out.

How To Store Lemon Cheesecake Cookies?

These lemon cheesecake cookies should be stored in an airtight container into the fridge for 3 to 5 days as the cookies contain the cream cheese filling.

These cookies are also great for freezing and enjoying later when you want a cookie ready on the go!

Serving size

Around 10 to 12 cookies

Ingredients

3/4 cup butter, room temperature
1 cup granulated sugar
1 egg
1 tsp vanilla extract
2 tsp fresh lemon juice
Yellow food coloring
3 tbsp lemon zest
2 1/4 cup All-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Cream Cheese Filling

1 block cream cheese
3 tbsp powdered sugar
1 tsp vanilla extract
1 tbsp lemon zest

Lemon Sugar

1/2 cup granulated sugar
2 tsp lemon zest

Instructions

Step 1

Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

For the cream cheese filling, began by mixing the room temperature cream cheese with powdered sugar, lemon zest and vanilla extract until fluffy (around 3 minutes). Scoop 1 tbsp balls and place on a parchment paper lined tray/plate and place in the freezer until ready to use.

Step 3

To make the lemon sugar, in a medium bowl, mix the granulated sugar and lemon zest together until incorporated. Set aside.

Step 4

With a whisk, beat butter, granulated sugar and lemon zest together until fluffy (about 2 minutes). Add the egg, vanilla extract and lemon juice and mix until a smooth consistency. Next mix in the food coloring.

Step 5

Add the flour, lemon zest, baking soda and salt. Mix until a soft dough forms. Use a 1,5 ounce cookie scoop, and scoop cookie dough in your palm and flatten out. Place cooled cream cheese ball in the center and fold cookie dough around it. Roll the cookie dough balls in the lemon sugar. Bake for 12 to 13 minutes, or until the center has puffed up. Enjoy!

Lemon Cheesecake Cookies